IN THE NAME OF ALLAH2013-AG-44662013-AG-4476

MILKING PARLOR A room in or attached to a barn on a

modern dairy farm maintained exclusively for the mechanical milking of cows.

REQUIRMENT Dairy has become a large scale business. Most of eatables of our daily life consists

on the dairy products and all the dairy products are totally based on milk.

Adequate obtaining of milk should be assured.

Milk is processed in the palors basically. Following are some types of milking

parlors :

TYPES OF MILKING PARLORS TANDEM (SIDE OPENING) HERRINGBONE (FISH BONE) PARALLEL (SIDE BY SIDE) SWING OVER CAROUSEL

TANDEM PARLOR Side opener parlors usually are located on the

end of a holding area with two entrance lanes similar to herringbone and parallel parlors. A gate at the entrance point between the holding area and the milking parlor holds the cow until an empty stall is ready. The parlor may be organized to allow the cows to exit in return lanes on either side of the operator area or cross over to a single return lane on one side. The use of a single return lane (compared to dual returns) reduces not only the cost of the parlor itself but also the facilities to catch and/or sort.

This parlor type has a high stall use rate (7 to 8 cows/stall/hour) which makes it an economical choice for farms using a high level of automation and technology and is well suited to farms with up to about 400 cows that practice a high level of management. This parlor type is not easily expandable, but if designed properly can be converted into a herringbone or parallel parlor with more milking stalls in the future

HERRINGBONE PARLOR

Herringbone parlors are the most common parlor type in the US for ‘small’ parlors (less that double 12). Cows stand on an elevated platform in an angled or herringbone fashion facing away fromthe operator area. This exposes enough of the back half of the cow to allow access to milk her from the side and room for an arm type detacher and associated equipment.

As the number of stalls o na side increases it becomes more difficult to keep track of each cow and milking machine. In larger parlors the two rows of stalls may be arranged in a wedge or “V” configuration resulting in a wider operator area on the end away from the parlor animal entrance. This improves the visibility of units and cows from the other side of the operator area.

Parallel Parlor Cows stand on an

elevated platform at a 90-degree angle facing away from the operator area. Access to the udder is between the rear legs, which

reduces visibility of the front quarter and can make unit attachment and udder user sanitation more difficult.

This configuration makes the walking distance shorter than in a herringbone parlor. The cow platform is wider than a herringbone parlor to accommodate the length of the cow. Stall fronts use chutes or small gates to position each cow.

Swing over parlor

Swing parlors often use a hybrid stall referred to parabone. The cows are placed at a greater angle from the operator (about 70 degrees) than in traditional herringbones but less than 90 degrees as in a parallel.

CAROUSEL PARLOUR

Rotary parlors typically require three operators: one for unit attachment, one to detach units and/or apply post milking teat dip and one to tend to any problems occurring while cows are traveling around (reattach units, tend to liner lips, etc.). This parlor type is not expandable.

And the capital cost is usually higher per stall than for non-moving parlors. Because of these characteristics,rotary parlors are best suited to larger herds (>1000 cows). One advantage of a rotary parlor is that the work routine very regimented and uniform.